Next up in our family favorites series is Cinnamon Waffles. We have tried a few waffle recipes. What I love about this one is the cinnamon. If you are ambitious you can separate the egg. Mix the yolk in with the mix then whip the whites and fold in at the end. The waffles are fluffy when you do this, but a lot of times I have hungry kids and omit the extra step. They turn out great either way! A couple years ago I needed to buy a new waffle iron. I love how crispy our waffles turn out with our Cuisinart WMR-CA Round Classic Waffle Maker.
The mix is very easy to make. Little Chef C measured out and combined the flour, baking powder, salt, sugar, vanilla and cinnamon.
After whisking together she added the two eggs (not separated this time) that Little Chef D cracked. She also measured and added the oil and milk; both were extremely difficult because they were filled to the top!
She whisked everything together well and the mixture was complete. It was easy, quick and with minimal mess which is always a plus! One trick we learned from Almost Famous Pecan Waffles is to transfer the cooked waffles to a cooling rack on a baking sheet to keep warm in the oven. I usually preheat the oven to the lowest setting when we are mixing the batter. I like to use the cooling rack because it helps the waffles stay crisp and not soggy on the bottom layer. Serve with maple syrup or our newest favorite Buttermilk Syrup.